Shop: Stills and Vinegar Generators

CLASSIC still (2 or 5 liters)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• The still can be ordered in both the 2 liter and 5 liter version. Each can be converted to the other kettle size. Hence you then have a still with two different pot sizes (original Malle-Schmickl still system).
  

  

  
• The heat source is a gas burner with continuously variable adjustment (maximum output: 3 kW, gas consumption: 120 g/h) with piezo-electric ignition for valve gas cartridges with a gas lock system (GLS) compliant with European standard EN 417 (old designation 7/16 NS).
• A distillation process takes approximately 30-45 minutes for the 2 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 1½ to 4 liters of high-proof schnapps per process with a 5 liter still, which you then dilute to drinking strength with distilled water. The measuring kit is recommended for dilution.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, when the heating power is changed there is no annoying time delay as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits to the basket such as raspberries (for raspberry brandy), aniseed (for ouzo, raki), juniper berries (for Dutch jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe) etc.. When distilling wine or schnapps with less flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid-90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction, and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The cooling system consists of an approximately 1 m long copper tube in a spiral shape, and a copper container that is open on top so that the water content can be exchanged manually if there is no running water available. The container has inlet and outlet nozzles for connection to a water tap (plugs are included). It is also possible to operate the cooling system by means of a small recirculation pump (not included in delivery), similar to indoor fountains.
• The kettle is sealed by means of a screw-on lever, and a sealing ring ensures that there are no leaks.
• The still can also be used for the distillation of beer, wine, herbs or for making essential oils (e.g. lavender oil, lemon oil, mint oil etc.) by means of steam distillation.
• The kettle size of 2 liters is ideal for trying out your own spirits recipes and for mash quantities of up to 10 liters per type. The 5 liter variant is optimally suited for mash quantities of 10 to 20 liters per type of fruit. A distilling kettle should be at least half filled for each distilling process, otherwise there will be a loss of yield and flavor.
• For double distilling, the 5 liter kettle is used for the raw distillate, and the 2 liter kettle for the fine distillate.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately.
• Dimensions: width 27 cm, length 54 cm, height 47 cm (without thermometer)
• In our book "The Artisan’s Guide to Crafting Distilled Spirits" you will find many tips and instructions as well as around 100 recipes for tasty brandies and spirits.

Making spirits with the Classic distillation unit

CLASSIC still (2 or 5 liters)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• The still can be ordered in both the 2 liter and 5 liter version. Each can be converted to the other kettle size. Hence you then have a still with two different pot sizes (original Malle-Schmickl still system).
  

  

  
• The heat source is a gas burner with continuously variable adjustment (maximum output: 3 kW, gas consumption: 120 g/h) with piezo-electric ignition for valve gas cartridges with a gas lock system (GLS) compliant with European standard EN 417 (old designation 7/16 NS).
• A distillation process takes approximately 30-45 minutes for the 2 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 1½ to 4 liters of high-proof schnapps per process with a 5 liter still, which you then dilute to drinking strength with distilled water. The measuring kit is recommended for dilution.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, when the heating power is changed there is no annoying time delay as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits to the basket such as raspberries (for raspberry brandy), aniseed (for ouzo, raki), juniper berries (for Dutch jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe) etc.. When distilling wine or schnapps with less flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid-90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction, and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The cooling system consists of an approximately 1 m long copper tube in a spiral shape, and a copper container that is open on top so that the water content can be exchanged manually if there is no running water available. The container has inlet and outlet nozzles for connection to a water tap (plugs are included). It is also possible to operate the cooling system by means of a small recirculation pump (not included in delivery), similar to indoor fountains.
• The kettle is sealed by means of a screw-on lever, and a sealing ring ensures that there are no leaks.
• The still can also be used for the distillation of beer, wine, herbs or for making essential oils (e.g. lavender oil, lemon oil, mint oil etc.) by means of steam distillation.
• The kettle size of 2 liters is ideal for trying out your own spirits recipes and for mash quantities of up to 10 liters per type. The 5 liter variant is optimally suited for mash quantities of 10 to 20 liters per type of fruit. A distilling kettle should be at least half filled for each distilling process, otherwise there will be a loss of yield and flavor.
• For double distilling, the 5 liter kettle is used for the raw distillate, and the 2 liter kettle for the fine distillate.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately.
• Dimensions: width 27 cm, length 54 cm, height 47 cm (without thermometer)
• In our book "The Artisan’s Guide to Crafting Distilled Spirits" you will find many tips and instructions as well as around 100 recipes for tasty brandies and spirits.

Making spirits with the Classic distillation unit

Additional kettle for CLASSIC still (2 or 5 liters)

Additional kettle for CLASSIC still (2 or 5 liters)

LEONARDO® still CLASSIC or GRANDE

• The still is made of solid, high-quality copper. The LEONARDO® still was designed by us and is optimally designed from a process technology perspective. It is manufactured exclusively for us. The still corresponds to the construction plans of Leonardo da Vinci from the 15th century for making essential oils and hydrosols with the highest possible yield.
• There is a flavor basket above the bottom of the kettle. Hence, the material being distilled, i.e. the flowers, herbs, seeds, roots or other plant materials, does not come into contact with the water during distillation, only with the STEAM. This results in particularly high-quality essential oils and hydrosols.
• The cooler has inlet and outlet nozzles for connection to a water tap. On the inside the inlet nozzles reach down to the bottom of the cooler in order to ensure complete circulation of the cooling water. To go with this, a meter-long piece of silicon tube is included. Tube connectors and tubes with different diameters are available in DIY markets and aquarium shops. It is also possible to operate the cooling system by means of a recirculation pump (not included in delivery), similar to indoor fountains. The cooler is open on top, so it is also possible to operate the still without running water. In this case, simply pour cold water into the cooler from the top in order to exchange the cooling water.
• Due to the flat kettle bottom, the still can be placed directly on a gas or electric stove. No additional burner is required. A wood stove (kitchen stove) or open fire are naturally also suitable as heat sources.
• The still is made of hammered copper to increase the strength and chemical resistance. When the individual parts are connected together, the still is sealed, and no replacement parts or gaskets are required.
• Since the stills are handmade, each LEONARDO® is in fact unique. To prevent mixing up the exact-fitting individual parts if you have multiple stills of the same type, they are marked individually with embossed stamps.
• The still is delivered with detailed operating instructions.
• The vapor condenses in a copper dome (topmost container). Due to this short vapor and cooling path, a very rich hydrosol is created, and there are no losses of the valuable oil during cooling, as there are for example in a cooling coil.
• With the LEONARDO®, the complete interior including the cooler and run-off groove can be reached by hand. Therefore the still can be cleaned effortlessly on the inside and outside without any residue in no time at all with a cleaning sponge and dish soap. Nothing is more annoying than impurities in the distillate simply because certain areas of the still are not accessible. The best thing for cleaning the distillate drain tube is the matching tube brush.
• The still deliberately has NO automatic oil separator or separating funnel. First of all, this is because considerable quantities of oil stick to the insides of this type of equipment, so no oil is lost unnecessarily. Secondly, because some oils are heavier than water (e.g. cinnamon, cloves, alant root, balsam poplar and so on), and thirdly because the container with the hydrosol and essential oil should be stored for at least several weeks BEFORE separation in order to obtain the highest possible quality oils and hydrosols. Apart from this, the hydrosols obtained from the LEONARDO® are so intensive that , depending on the plant type, they often exhibit very opaque and milky cloudiness, or there are accumulations of oil drops in the bottom area. Hence, with automatic oil separation, considerable amounts of the valuable oil would not be separated. Even with crystal clear hydrosols, you should wait at least several hours before you separate the oil from the hydrosol.
• In our book The Essential Oil Maker’s Handbook (not included in delivery), you will find many tips and guides that go far beyond the operating instructions such as, for example, the right part of the plant, the optimum harvest and harvesting time (time of day) and the best processing methods for more than 140 native and exotic plants in order to obtain the most intensive hydrosol possible and high oil yields. Furthermore, there are more than 50 basic recipes for using the essential oils and hydrosols. The selection ranges from products for facial and body care, liqueurs, spiced oils, flavoring for tea, and inhalations to room sprays, sauna infusions and perfume.

Kettle size, filling volume, distillation time

• Filling volume, water: 1.5 l
• Filling volume, material to be distilled (vapor space): 3.6 l
• Remaining vapor space: 0.6 l
• Distillation time with an electric 1500 W single hotplate: 35 to 45 minutes (including the heating-up time)
• Dimensions: width 21 cm, length 27 cm, height 47 cm

• Filling volume, water: 1.5 - 2.0 l
• Filling volume, material to be distilled (vapor space): 6.5 l
• Remaining vapor space: 0.6 l
• Distillation time with an electric 1500 W single hotplate: 35 to 45 minutes (including the heating-up time)
• Dimensions: width 25 cm, length 40 cm, height 53 cm

Which LEONARDO® is best suited to you, the CLASSIC or GRANDE?

If you have smaller quantities of plants, e.g. 1 to 2 herb bushes per plant variety, then the LEONARDO® CLASSIC is completely adequate. On the other hand, the GRANDE makes more sense for larger quantities of plants, so you don’t have to perform multiple distillation processes with the same plant material. However, if you work mainly with plants that have very low oil content, such as roses, wild herbs, lemon balm, chamomile, and so on, then the GRANDE is the right choice. This is because only with a suitable amount of plants in the still will you also obtain the most intensive hydrosol possible, and actually also obtain essential oils from these plants. If you only want to make hydrosols and consider the essential oil to be a welcome by-product, then the right still size depends exclusively on the amount of plants available to you.

Example of oil distillation using Dill tip oil as an example.

LEONARDO® still CLASSIC or GRANDE

• The still is made of solid, high-quality copper. The LEONARDO® still was designed by us and is optimally designed from a process technology perspective. It is manufactured exclusively for us. The still corresponds to the construction plans of Leonardo da Vinci from the 15th century for making essential oils and hydrosols with the highest possible yield.
• There is a flavor basket above the bottom of the kettle. Hence, the material being distilled, i.e. the flowers, herbs, seeds, roots or other plant materials, does not come into contact with the water during distillation, only with the STEAM. This results in particularly high-quality essential oils and hydrosols.
• The cooler has inlet and outlet nozzles for connection to a water tap. On the inside the inlet nozzles reach down to the bottom of the cooler in order to ensure complete circulation of the cooling water. To go with this, a meter-long piece of silicon tube is included. Tube connectors and tubes with different diameters are available in DIY markets and aquarium shops. It is also possible to operate the cooling system by means of a recirculation pump (not included in delivery), similar to indoor fountains. The cooler is open on top, so it is also possible to operate the still without running water. In this case, simply pour cold water into the cooler from the top in order to exchange the cooling water.
• Due to the flat kettle bottom, the still can be placed directly on a gas or electric stove. No additional burner is required. A wood stove (kitchen stove) or open fire are naturally also suitable as heat sources.
• The still is made of hammered copper to increase the strength and chemical resistance. When the individual parts are connected together, the still is sealed, and no replacement parts or gaskets are required.
• Since the stills are handmade, each LEONARDO® is in fact unique. To prevent mixing up the exact-fitting individual parts if you have multiple stills of the same type, they are marked individually with embossed stamps.
• The still is delivered with detailed operating instructions.
• The vapor condenses in a copper dome (topmost container). Due to this short vapor and cooling path, a very rich hydrosol is created, and there are no losses of the valuable oil during cooling, as there are for example in a cooling coil.
• With the LEONARDO®, the complete interior including the cooler and run-off groove can be reached by hand. Therefore the still can be cleaned effortlessly on the inside and outside without any residue in no time at all with a cleaning sponge and dish soap. Nothing is more annoying than impurities in the distillate simply because certain areas of the still are not accessible. The best thing for cleaning the distillate drain tube is the matching tube brush.
• The still deliberately has NO automatic oil separator or separating funnel. First of all, this is because considerable quantities of oil stick to the insides of this type of equipment, so no oil is lost unnecessarily. Secondly, because some oils are heavier than water (e.g. cinnamon, cloves, alant root, balsam poplar and so on), and thirdly because the container with the hydrosol and essential oil should be stored for at least several weeks BEFORE separation in order to obtain the highest possible quality oils and hydrosols. Apart from this, the hydrosols obtained from the LEONARDO® are so intensive that , depending on the plant type, they often exhibit very opaque and milky cloudiness, or there are accumulations of oil drops in the bottom area. Hence, with automatic oil separation, considerable amounts of the valuable oil would not be separated. Even with crystal clear hydrosols, you should wait at least several hours before you separate the oil from the hydrosol.
• In our book The Essential Oil Maker’s Handbook (not included in delivery), you will find many tips and guides that go far beyond the operating instructions such as, for example, the right part of the plant, the optimum harvest and harvesting time (time of day) and the best processing methods for more than 140 native and exotic plants in order to obtain the most intensive hydrosol possible and high oil yields. Furthermore, there are more than 50 basic recipes for using the essential oils and hydrosols. The selection ranges from products for facial and body care, liqueurs, spiced oils, flavoring for tea, and inhalations to room sprays, sauna infusions and perfume.

Kettle size, filling volume, distillation time

• Filling volume, water: 1.5 l
• Filling volume, material to be distilled (vapor space): 3.6 l
• Remaining vapor space: 0.6 l
• Distillation time with an electric 1500 W single hotplate: 35 to 45 minutes (including the heating-up time)
• Dimensions: width 21 cm, length 27 cm, height 47 cm

• Filling volume, water: 1.5 - 2.0 l
• Filling volume, material to be distilled (vapor space): 6.5 l
• Remaining vapor space: 0.6 l
• Distillation time with an electric 1500 W single hotplate: 35 to 45 minutes (including the heating-up time)
• Dimensions: width 25 cm, length 40 cm, height 53 cm

Which LEONARDO® is best suited to you, the CLASSIC or GRANDE?

If you have smaller quantities of plants, e.g. 1 to 2 herb bushes per plant variety, then the LEONARDO® CLASSIC is completely adequate. On the other hand, the GRANDE makes more sense for larger quantities of plants, so you don’t have to perform multiple distillation processes with the same plant material. However, if you work mainly with plants that have very low oil content, such as roses, wild herbs, lemon balm, chamomile, and so on, then the GRANDE is the right choice. This is because only with a suitable amount of plants in the still will you also obtain the most intensive hydrosol possible, and actually also obtain essential oils from these plants. If you only want to make hydrosols and consider the essential oil to be a welcome by-product, then the right still size depends exclusively on the amount of plants available to you.

Example of oil distillation using Dill tip oil as an example.

LEONARDO®still Flexi

One distilling device – two sizes: You can fill the still either with 5 liters or 12 liters of plant material. Thus, the still size fits to the amount of plant material you have available, just remove the middle part of the size. All necessary parts are in the scope of delivery.

Kettle size, filling volume, distillation time

• Filling volume, water: 1.5 – 2 l
• Filling volume, material to be distilled (vapor space): 5.0 or 12.0 liters
• Remaining vapor space: 0.5 l
• Distillation time with an electric 1500 W single hotplate: 35 to 45 minutes (including the heating-up time)
• Dimensions (maximum): width 27 cm, length 41 cm, height 58 cm

Description

• The still is made of solid, high-quality copper. The LEONARDO® still was designed by us and is optimally designed from a process technology perspective. It is manufactured exclusively for us. The still corresponds to the construction plans of Leonardo da Vinci from the 15th century for making essential oils and hydrosols with the highest possible yield.
  

• Filling volume of water is 2 liters, therefore the still is free of registration!
• The still can be filled with 5 or 12 liters of plant material. The size can be changed very easily, thus you can operate the device with two different filling volumes (original Malle-Schmickl distilling devices system), avoiding empty inner space, which would result in lower yield and reduce the intensity of the hydrosol. Both sizes are included in scope of delivery.
• There is a flavor basket above the bottom of the kettle. Hence, the material being distilled, i.e. the flowers, herbs, seeds, roots or other plant materials, does not come into contact with the water during distillation, only with the STEAM. This results in particularly high-quality essential oils and hydrosols.
• The cooler has inlet and outlet nozzles for connection to a water tap. On the inside the inlet nozzles reach down to the bottom of the cooler in order to ensure complete circulation of the cooling water. To go with this, a meter-long piece of silicon tube is included. Tube connectors and tubes with different diameters are available in DIY markets and aquarium shops. It is also possible to operate the cooling system by means of a recirculation pump (not included in delivery), similar to indoor fountains. The cooler is open on top, so it is also possible to operate the still without running water. In this case, simply pour cold water into the cooler from the top in order to exchange the cooling water.
• Due to the flat kettle bottom, the still can be placed directly on a gas or electric stove. No additional burner is required. A wood stove (kitchen stove) or open fire are naturally also suitable as heat sources.
• When the individual parts are connected together, the still is sealed, and no replacement parts or gaskets are required.
• The stills are handmade, each LEONARDO® is in fact unique
• The still is delivered with detailed operating instructions.
• The vapor condenses in a copper dome (topmost container). Due to this short vapor and cooling path, a very rich hydrosol is created, and there are no losses of the valuable oil during cooling, as there are for example in a cooling coil.
• With the LEONARDO®, the complete interior including the cooler and run-off groove can be reached by hand. Therefore the still can be cleaned effortlessly on the inside and outside without any residue in no time at all with a cleaning sponge and dish soap. Nothing is more annoying than impurities in the distillate simply because certain areas of the still are not accessible. The best thing for cleaning the distillate drain tube is the matching tube brush.
• The still deliberately has NO automatic oil separator or separating funnel. First of all, this is because considerable quantities of oil stick to the insides of this type of equipment, so no oil is lost unnecessarily. Secondly, because some oils are heavier than water (e.g. cinnamon, cloves, alant root, balsam poplar and so on), and thirdly because the container with the hydrosol and essential oil should be stored for at least several weeks BEFORE separation in order to obtain the highest possible quality oils and hydrosols. Apart from this, the hydrosols obtained from the LEONARDO® are so intensive that , depending on the plant type, they often exhibit very opaque and milky cloudiness, or there are accumulations of oil drops in the bottom area. Hence, with automatic oil separation, considerable amounts of the valuable oil would not be separated. Even with crystal clear hydrosols, you should wait at least several hours before you separate the oil from the hydrosol.
• In our book The Essential Oil Maker’s Handbook (not included in delivery), you will find many tips and guides that go far beyond the operating instructions such as, for example, the right part of the plant, the optimum harvest and harvesting time (time of day) and the best processing methods for more than 140 native and exotic plants in order to obtain the most intensive hydrosol possible and high oil yields. Furthermore, there are more than 50 basic recipes for using the essential oils and hydrosols. The selection ranges from products for facial and body care, liqueurs, spiced oils, flavoring for tea, and inhalations to room sprays, sauna infusions and perfume

Distilling Essential Oils – Step by Step

Example: Distillation of Dill

Outer diameter: 44 cm (17.3 in.)
Width incl. tube: 75 cm (29.5 in.)
Height: 116 cm (45.7 in.)
Weight (empty): 25 kg (55 lb.)

Filling volumes:
Water: 18 l (4.8 US gal.)
Plant material: 67 l (17.7 US gal.)
Total: 85 liters (22.5 US gallons)

Comparison of size Leonardo® 85 and Leonardo® Classic

Parts of Leonardo® 85

Outer diameter: 32 cm (12.6 in.)
Width incl. tube: ca. 42 cm (16.5 in.)
Height: 76 cm (29.9 in.)

Filling volume:
Water: 10 l (2.6 US gal.)
Plant material: 25 l (6.6 US gal.)
Total: 35 liters (9.2 US gal.)

DELUXE Still (2, 3.8 or 7.8 liter)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• The still can be ordered in the 2 liter, 3.8 liter or 7.8 liter version. Each can be converted to the other kettle sizes. Hence you then have a still with two or three different pot sizes (original Malle-Schmickl still system).
  

  

  
• A gas burner for plug-in gas cartridges (standard size 190 g) is used as a heat source. It can be regulated continuously by means of a setting wheel.
• The cooling system consists of an approximately 1 m long copper tube in a spiral shape and a copper container that is open on top so that the water content can be exchanged manually if there is no running water available. The container has an inlet by means of a funnel for connection to a water tap, and an outlet nozzle. It is also possible to operate the cooling system by means of a small recirculation pump (not included in delivery), similar to indoor fountains.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately without any problems.
• The kettle is sealed by means of a screw-on lever, and a sealing ring ensures that there are no leaks.
• Dimensions: width 29 cm, length 70 cm, height 69 cm (without thermometer)
• The still can also be used for the distillation of beer, wine, herbs or for making essential oils (e.g. lavender oil, lemon oil, mint oil etc.) by means of steam distillation.

Distilling schnapps with the Deluxe still

• A distillation process with the gas burner takes approximately 30-45 minutes for the 2 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 2 to 6 liters of high-proof schnapps per process with a 7.8 liter still. The measuring kit is recommended for dilution to drinking strength.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, when the heating power is changed there is no annoying time delay as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits to the basket, such as raspberries (for Raspberry brandy)), aniseed (for ouzo, raki), juniper berries (for Dutch Jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe ) etc.. When distilling wine or schnapps with less flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid ‘90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The kettle size of 2 liters is ideal for trying out your own spirits recipes and for mash quantities of up to 10 liters per type. The 3.8 liter variant is for mash quantities of 10 to 15 liters per type of fruit. Alternatively, for larger quantities of spirits, the 7.8 liter kettle is optimally suited for mash quantities of more than 20 liters. A distilling kettle should be at least half filled for each distilling process; otherwise there will be a loss of yield and flavor.
• For double distilling, the 7.8 liter kettle is used for the raw distillate, and the 2 or 3.8 liter kettle is for the fine distillate.
• In our book "The Artisan’s Guide to Crafting Distilled Spirits" you will find many tips and instructions as well as around 100 recipes for tasty brandies and spirits.

Distillation of essential oils with the Deluxe still

• Steam distillation can be performed with the 2 liter, 3.8 liter or 7.8 liter kettle. If you would like to make hydrosols, then the kettle size is aligned with the quantity of plants. All three pot sizes are suitable for hydrosols. For the distillation of essential oils, you need the 7.8 liter pot, because only here can you fit in enough plant material to actually obtain essential oil.
• The flavor basket that we developed in 1998 is used for making high-quality essential oils and hydrosols. With this insert, the materials being distilled, i.e. the flowers, seeds, roots or herbs, are not boiled in the water, but rather steamed. Therefore it ONLY comes into contact with the steam.
• Filling volume for the material being distilled: Since unlike the LEONARDO®, the Deluxe still does not have a separate vapor space, the specified kettle size corresponds to the maximum filling volume of the material being distilled PLUS the amount of water added. Hence, 5.8 liters of the material being distilled can be placed in the 7.8 liter kettle if there are 2 liters of water under it.
• The still deliberately has NO automatic oil separator or separating funnel. First of all, this is because considerable quantities of oil stick to the insides of this type of equipment, so no oil is lost unnecessarily. Secondly because some oils are heavier than water (e.g. cinnamon, cloves, alant root, balsam poplar and so on), and thirdly because the container with the hydrosol and essential oil should be stored for at least several weeks BEFORE separation in order to obtain the highest possible quality oils and hydrosols possible. Apart from this, the hydrosols obtained are often so intensive that depending on the plant type, they often exhibit very opaque and milky cloudiness, or there are accumulations of oil drops in the bottom area. Hence with automatic oil separation, considerable amounts of the valuable oil would not be separated. Even with crystal clear hydrosols, you should wait at least several hours before you separate the oil from the hydrosol.
• LEONARDO® or Deluxe still? If you only want to make essential oils and hydrosols, i.e. no alcohol, then the LEONARDO® is the right choice. If you want to distil both alcohol and essential oils or hydrosols in the same still, then the Deluxe is best suited for this.
• In our book “BOOK: The Essential Oil Maker's Handbook The Essential Oil Maker’s Handbook” (not included in delivery), you will find many tips and guides that go far beyond the operating instructions such as, for example, the right part of the plant, the optimum harvest and harvesting time (time of day) and the best processing methods for more than 140 native and exotic plants in order to obtain the most intensive hydrosol possible and high oil yields. Furthermore, there are more than 50 basic recipes for using the essential oils and hydrosols. The selection ranges from products for facial and body care, liqueurs, spiced oils, flavoring for tea, and inhalations to room sprays, sauna infusions and perfume.

DELUXE Still (2, 3.8 or 7.8 liter)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• The still can be ordered in the 2 liter, 3.8 liter or 7.8 liter version. Each can be converted to the other kettle sizes. Hence you then have a still with two or three different pot sizes (original Malle-Schmickl still system).
  

  

  
• A gas burner for plug-in gas cartridges (standard size 190 g) is used as a heat source. It can be regulated continuously by means of a setting wheel.
• The cooling system consists of an approximately 1 m long copper tube in a spiral shape and a copper container that is open on top so that the water content can be exchanged manually if there is no running water available. The container has an inlet by means of a funnel for connection to a water tap, and an outlet nozzle. It is also possible to operate the cooling system by means of a small recirculation pump (not included in delivery), similar to indoor fountains.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately without any problems.
• The kettle is sealed by means of a screw-on lever, and a sealing ring ensures that there are no leaks.
• Dimensions: width 29 cm, length 70 cm, height 69 cm (without thermometer)
• The still can also be used for the distillation of beer, wine, herbs or for making essential oils (e.g. lavender oil, lemon oil, mint oil etc.) by means of steam distillation.

Distilling schnapps with the Deluxe still

• A distillation process with the gas burner takes approximately 30-45 minutes for the 2 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 2 to 6 liters of high-proof schnapps per process with a 7.8 liter still. The measuring kit is recommended for dilution to drinking strength.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, when the heating power is changed there is no annoying time delay as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits to the basket, such as raspberries (for Raspberry brandy)), aniseed (for ouzo, raki), juniper berries (for Dutch Jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe ) etc.. When distilling wine or schnapps with less flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid ‘90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The kettle size of 2 liters is ideal for trying out your own spirits recipes and for mash quantities of up to 10 liters per type. The 3.8 liter variant is for mash quantities of 10 to 15 liters per type of fruit. Alternatively, for larger quantities of spirits, the 7.8 liter kettle is optimally suited for mash quantities of more than 20 liters. A distilling kettle should be at least half filled for each distilling process; otherwise there will be a loss of yield and flavor.
• For double distilling, the 7.8 liter kettle is used for the raw distillate, and the 2 or 3.8 liter kettle is for the fine distillate.
• In our book "The Artisan’s Guide to Crafting Distilled Spirits" you will find many tips and instructions as well as around 100 recipes for tasty brandies and spirits.

Distillation of essential oils with the Deluxe still

• Steam distillation can be performed with the 2 liter, 3.8 liter or 7.8 liter kettle. If you would like to make hydrosols, then the kettle size is aligned with the quantity of plants. All three pot sizes are suitable for hydrosols. For the distillation of essential oils, you need the 7.8 liter pot, because only here can you fit in enough plant material to actually obtain essential oil.
• The flavor basket that we developed in 1998 is used for making high-quality essential oils and hydrosols. With this insert, the materials being distilled, i.e. the flowers, seeds, roots or herbs, are not boiled in the water, but rather steamed. Therefore it ONLY comes into contact with the steam.
• Filling volume for the material being distilled: Since unlike the LEONARDO®, the Deluxe still does not have a separate vapor space, the specified kettle size corresponds to the maximum filling volume of the material being distilled PLUS the amount of water added. Hence, 5.8 liters of the material being distilled can be placed in the 7.8 liter kettle if there are 2 liters of water under it.
• The still deliberately has NO automatic oil separator or separating funnel. First of all, this is because considerable quantities of oil stick to the insides of this type of equipment, so no oil is lost unnecessarily. Secondly because some oils are heavier than water (e.g. cinnamon, cloves, alant root, balsam poplar and so on), and thirdly because the container with the hydrosol and essential oil should be stored for at least several weeks BEFORE separation in order to obtain the highest possible quality oils and hydrosols possible. Apart from this, the hydrosols obtained are often so intensive that depending on the plant type, they often exhibit very opaque and milky cloudiness, or there are accumulations of oil drops in the bottom area. Hence with automatic oil separation, considerable amounts of the valuable oil would not be separated. Even with crystal clear hydrosols, you should wait at least several hours before you separate the oil from the hydrosol.
• LEONARDO® or Deluxe still? If you only want to make essential oils and hydrosols, i.e. no alcohol, then the LEONARDO® is the right choice. If you want to distil both alcohol and essential oils or hydrosols in the same still, then the Deluxe is best suited for this.
• In our book “BOOK: The Essential Oil Maker's Handbook The Essential Oil Maker’s Handbook” (not included in delivery), you will find many tips and guides that go far beyond the operating instructions such as, for example, the right part of the plant, the optimum harvest and harvesting time (time of day) and the best processing methods for more than 140 native and exotic plants in order to obtain the most intensive hydrosol possible and high oil yields. Furthermore, there are more than 50 basic recipes for using the essential oils and hydrosols. The selection ranges from products for facial and body care, liqueurs, spiced oils, flavoring for tea, and inhalations to room sprays, sauna infusions and perfume.

DELUXE Still (2, 3.8 or 7.8 liter)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• The still can be ordered in the 2 liter, 3.8 liter or 7.8 liter version. Each can be converted to the other kettle sizes. Hence you then have a still with two or three different pot sizes (original Malle-Schmickl still system).
  

  

  
• A gas burner for plug-in gas cartridges (standard size 190 g) is used as a heat source. It can be regulated continuously by means of a setting wheel.
• The cooling system consists of an approximately 1 m long copper tube in a spiral shape and a copper container that is open on top so that the water content can be exchanged manually if there is no running water available. The container has an inlet by means of a funnel for connection to a water tap, and an outlet nozzle. It is also possible to operate the cooling system by means of a small recirculation pump (not included in delivery), similar to indoor fountains.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately without any problems.
• The kettle is sealed by means of a screw-on lever, and a sealing ring ensures that there are no leaks.
• Dimensions: width 29 cm, length 70 cm, height 69 cm (without thermometer)
• The still can also be used for the distillation of beer, wine, herbs or for making essential oils (e.g. lavender oil, lemon oil, mint oil etc.) by means of steam distillation.

Distilling schnapps with the Deluxe still

• A distillation process with the gas burner takes approximately 30-45 minutes for the 2 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 2 to 6 liters of high-proof schnapps per process with a 7.8 liter still. The measuring kit is recommended for dilution to drinking strength.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, when the heating power is changed there is no annoying time delay as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits to the basket, such as raspberries (for Raspberry brandy)), aniseed (for ouzo, raki), juniper berries (for Dutch Jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe ) etc.. When distilling wine or schnapps with less flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid ‘90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The kettle size of 2 liters is ideal for trying out your own spirits recipes and for mash quantities of up to 10 liters per type. The 3.8 liter variant is for mash quantities of 10 to 15 liters per type of fruit. Alternatively, for larger quantities of spirits, the 7.8 liter kettle is optimally suited for mash quantities of more than 20 liters. A distilling kettle should be at least half filled for each distilling process; otherwise there will be a loss of yield and flavor.
• For double distilling, the 7.8 liter kettle is used for the raw distillate, and the 2 or 3.8 liter kettle is for the fine distillate.
• In our book "The Artisan’s Guide to Crafting Distilled Spirits" you will find many tips and instructions as well as around 100 recipes for tasty brandies and spirits.

Distillation of essential oils with the Deluxe still

• Steam distillation can be performed with the 2 liter, 3.8 liter or 7.8 liter kettle. If you would like to make hydrosols, then the kettle size is aligned with the quantity of plants. All three pot sizes are suitable for hydrosols. For the distillation of essential oils, you need the 7.8 liter pot, because only here can you fit in enough plant material to actually obtain essential oil.
• The flavor basket that we developed in 1998 is used for making high-quality essential oils and hydrosols. With this insert, the materials being distilled, i.e. the flowers, seeds, roots or herbs, are not boiled in the water, but rather steamed. Therefore it ONLY comes into contact with the steam.
• Filling volume for the material being distilled: Since unlike the LEONARDO®, the Deluxe still does not have a separate vapor space, the specified kettle size corresponds to the maximum filling volume of the material being distilled PLUS the amount of water added. Hence, 5.8 liters of the material being distilled can be placed in the 7.8 liter kettle if there are 2 liters of water under it.
• The still deliberately has NO automatic oil separator or separating funnel. First of all, this is because considerable quantities of oil stick to the insides of this type of equipment, so no oil is lost unnecessarily. Secondly because some oils are heavier than water (e.g. cinnamon, cloves, alant root, balsam poplar and so on), and thirdly because the container with the hydrosol and essential oil should be stored for at least several weeks BEFORE separation in order to obtain the highest possible quality oils and hydrosols possible. Apart from this, the hydrosols obtained are often so intensive that depending on the plant type, they often exhibit very opaque and milky cloudiness, or there are accumulations of oil drops in the bottom area. Hence with automatic oil separation, considerable amounts of the valuable oil would not be separated. Even with crystal clear hydrosols, you should wait at least several hours before you separate the oil from the hydrosol.
• LEONARDO® or Deluxe still? If you only want to make essential oils and hydrosols, i.e. no alcohol, then the LEONARDO® is the right choice. If you want to distil both alcohol and essential oils or hydrosols in the same still, then the Deluxe is best suited for this.
• In our book “BOOK: The Essential Oil Maker's Handbook The Essential Oil Maker’s Handbook” (not included in delivery), you will find many tips and guides that go far beyond the operating instructions such as, for example, the right part of the plant, the optimum harvest and harvesting time (time of day) and the best processing methods for more than 140 native and exotic plants in order to obtain the most intensive hydrosol possible and high oil yields. Furthermore, there are more than 50 basic recipes for using the essential oils and hydrosols. The selection ranges from products for facial and body care, liqueurs, spiced oils, flavoring for tea, and inhalations to room sprays, sauna infusions and perfume.

Additional kettle for DELUXE still (2, 3.8 or 7.8 liters)

Additional kettle for DELUXE still (2, 3.8 or 7.8 liters)

Additional kettle for DELUXE still (2, 3.8 or 7.8 liters)

VETRO still (0.5 or 1 liter)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• The still can be ordered in both the 0.5 and 1.0 liter version. Each can be converted to the other kettle size. Hence you then have a still with two different pot sizes.
• An alcohol burner is used as a heat source so that the kettle can be heated up easily. A distillation process takes approximately 20-30 minutes for the 0.5 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 0.2 to 0.7 liters of high-proof schnapps per process with a 1 liter still, which you then dilute to drinking strength with distilled water. The measuring kit is recommended for dilution.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, there is no annoying time delay when the heating power is changed as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits into the basket such as raspberries (for raspberry brandy), aniseed (for ouzo, raki), juniper berries (for Dutch Jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe ) etc.. When distilling wine or schnapps with les flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid ‘90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The cooling system consists of a 12 cm high glass cooler. The cooler has inlet and outlet nozzles for connection to a water tap. It is also possible operate the cooling by means of a small recirculation pump (not included in delivery) similar to indoor fountains.
• The kettle is sealed by means of three brass screws, and a sealing ring ensures that there are no leaks.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately without any problems.
• This still is suitable above all for making gin, absinthe, Cointreau, ouzo and other spirits. If you want to run many trials and make different types, then this still is characterized by the short distillation time and low consumption of materials per run.
• Dimensions: width 18 cm, length 38 cm, height 31 cm (without thermometer)
• In our book “The Artisan’s Guide to Crafting Distilled Spirits," you will find many tips and instructions as well as approximately 100 recipes for tasty brandies and spirits.

VETRO still (0.5 or 1 liter)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• The still can be ordered in both the 0.5 and 1.0 liter version. Each can be converted to the other kettle size. Hence you then have a still with two different pot sizes.
• An alcohol burner is used as a heat source so that the kettle can be heated up easily. A distillation process takes approximately 20-30 minutes for the 0.5 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 0.2 to 0.7 liters of high-proof schnapps per process with a 1 liter still, which you then dilute to drinking strength with distilled water. The measuring kit is recommended for dilution.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, there is no annoying time delay when the heating power is changed as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits into the basket such as raspberries (for raspberry brandy), aniseed (for ouzo, raki), juniper berries (for Dutch Jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe ) etc.. When distilling wine or schnapps with les flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid ‘90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The cooling system consists of a 12 cm high glass cooler. The cooler has inlet and outlet nozzles for connection to a water tap. It is also possible operate the cooling by means of a small recirculation pump (not included in delivery) similar to indoor fountains.
• The kettle is sealed by means of three brass screws, and a sealing ring ensures that there are no leaks.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately without any problems.
• This still is suitable above all for making gin, absinthe, Cointreau, ouzo and other spirits. If you want to run many trials and make different types, then this still is characterized by the short distillation time and low consumption of materials per run.
• Dimensions: width 18 cm, length 38 cm, height 31 cm (without thermometer)
• In our book “The Artisan’s Guide to Crafting Distilled Spirits," you will find many tips and instructions as well as approximately 100 recipes for tasty brandies and spirits.

Additional kettle for VETRO still (0.5 or 1 liters)

Additional kettle for VETRO still (0.5 or 1 liters)

PICCOLO Still (0,5 and 1 Liter)

• The still is made of solid, high-quality copper. The still was designed by us and is optimally designed from a process technology perspective. The distillation device is manufactured exclusively for us.
• Die Destille wird mit einem 0,5- und einem 1-Liter-Kessel geliefert. You can therefore switch between the two kettle sizes as required.
• The still comes with a 0,5- and a 1-liter-kettle. Each can be converted to the other kettle size.
• An alcohol burner is used as a heat source so that the kettle can be heated up easily. A distillation process takes approximately 20-30 minutes for the 0.5 liter kettle size. Depending on the alcohol content of the material to be distilled, you can produce 0.2 to 0.7 liters of high-proof schnapps per process with a 1 liter still, which you then dilute to drinking strength with distilled water. The measuring kit is recommended for dilution.
• Because of the supplied burn protector – this principle was developed by us in 1998 – it is not necessary to filter the mash before distilling. Nevertheless, when the heating power is changed there is no annoying time delay as there is with a jacketed kettle. Unfiltered mashes produce a higher yield and more flavor in the distillate, because the softened fruit pulp contains a lot of alcohol and flavorings.
• The flavor basket that we also developed in 1998 is used for making spirits: Add spices, herbs or fruits to the basket such as raspberries (for raspberry brandy), aniseed (for ouzo, raki), juniper berries (for Dutch jenever) or spice mixtures based on juniper (for gin) or alternatively wormwood (for absinthe) etc.. When distilling wine or schnapps with less flavor such as vodka and grain schnapps, the alcohol vapor picks up the flavorings from the basket and you will get excellent spirits.
• The heads and tails are separated using a thermometer. We have worked with this separation method since the mid-90s, because it enables more accurate and reliable separation than other methods, especially with small stills. Since the middle of the 2000s, experts have regarded this method as standard for the separation of heads and tails, and not just for small stills. The thermometer has a range from 0 to 110 °C and can be read accurately down to 0.5 of a degree. The measuring point is located at the highest point of the vapor that has not yet cooled, because it is only here that the vapor temperature is independent of the respective still construction, and hence correlates to the actual alcohol content of the distillate. The correct position of the measuring point is particularly important, because incorrect positions can lead to differences of up to 10 °C or more!
• The cooling system consists of an approximately 1 m long copper tube in a spiral shape, and a copper container that is open on top so that the water content can be exchanged manually if there is no running water available. The container has inlet and outlet nozzles for connection to a water tap (plugs are included). It is also possible to operate the cooling system by means of a small recirculation pump (not included in delivery), similar to indoor fountains.
• The kettle is sealed by means of a screw-on lever, and a sealing ring ensures that there are no leaks.
• The still is delivered with detailed operating instructions, so that you can start distilling immediately.
• This still is suitable above all for making gin, absinthe, Cointreau, ouzo and other spirits. If you want to run many trials and make different types, then this still is characterized by the short distillation time and low consumption of materials per run.
• Dimensions: width 20 cm, length 50 cm, height 46 cm (without thermometer)
• In our book “The Artisan’s Guide to Crafting Distilled Spirits” you will find many tips and instructions as well as around 100 recipes for tasty brandies and spirits.

Schmickl vinegar reactor

• You can make vinegar of the highest quality with the vinegar reactor that we developed ourselves.
• The way it works is based on the Generator process: in a fixed-bed reactor, the vinegar bacteria colonize filling material and are sprayed with the fermentation medium at certain times.
• Essentially, activating the filling material is relatively easy: operate the reactor for several days with the fermenting vinegar so that the bacteria can colonize the packing material. The fermentation medium can then be replaced with alcohol. As soon as this has been converted into vinegar, replace the vinegar with alcohol again, and so on.

• The handling of the vinegar reactor is also described in detail in the book “The Artisanal Vinegar Maker’s Handbook”. For flavorful mashes, wine or beer, for example, inorganic, neutral-tasting materials such as zeolites are best suited as filling material.
• The addition of aromatic substances during the vinegar fermentation makes our vinegar system unique in the world.
  • If aromatic substances are put into the reactor as well as the neutral-tasting filling materials, an incredible diversity of possibilities open up for the greatest variety of flavors. Depending on the desired flavor intensity and the respective material, approximately 10 – 90% of the reactor volume can be filled with herbs, spices, dried fruit and so on. Or as used to be common you could use only pure beech wood shavings (possibly smoked) in order to give your self-fermented vinegar a special flavor.
  • The flavor of captive-fermented vinegar is neither like pure fermented vinegar nor infused vinegar. The vinegar bacteria colonize the aromatic filling material, which means the fermentation process takes place directly on the filling material, as can easily be seen in the following picture. During the process, flavorings and aromatics are released like those of conventional fermented vinegar, however during the vinegar fermentation of the alcohol fermentation, i.e. the second fermentation stage, and not just in the first stage,. With conventional fermented vinegar, “only” the alcohol is converted into vinegar in the second fermentation stage. Flavorings and aromas come exclusively from the mash. Moreover, since this is filtered before the vinegar fermentation, the flavor certainly cannot increase during the vinegar fermentation. The taste of captive-fermented vinegar also differs from infused vinegars because as described the flavor carryover is not based solely on extraction (dissolving out of certain substances by a solvent). With dry fruit, even if the fruit only contains very little sugar, the vinegar becomes more full-bodied and milder than with pure infused vinegar.

• Naturally the fermentation can be stopped at the usual acid content of approximately 5 – 6%. However, it makes sense to go up to approximately 10% acid or more by adding fruit spirits or high-proof mash, so that at least three-quarters of the reactor is filled with aromatic filling materials. The flavor and aroma are then so intense – a strong fragrance exudes from the vinegar bottle into the entire room just by opening it – that only a few drops are needed for seasoning.
• Delivery contents:
  • Plexiglas reactor for 5 liters of filling material (L x W x H: 22 x 22 x 43 cm) with 2 pedestal plates, drain nozzle, special conically shaped base plate for complete vinegar drainage, ventilation nozzle, 4 holders for perforated plate, top plate with sealing ring
  • Reactor lid of Plexiglas with filling nozzle and O-ring
  • 4 hex head screws with wingnuts
  • 3 air-permeable screw tops
  • U-tube with knurled nuts, tap and hose nozzle
  • 2 silicon tubes
  • Perforated plate, fine
  • Perforated plate, coarse
  • Digital probe thermometer
  • Clamp connection for thermometer, three-part
  • Spray head, four-part
  • Clamp connection for reactor outlet nozzle consisting of a threaded tube, hexagon nuts, clamping ring, white sealing ring, black sealing ring, knurled nuts
  • Transfer pump, 220 V
  • Timer
  • 5-litre bucket filled with special zeolite
  • 18-litre oval bucket with lid
  • Detailed instruction manual
• Filling volume:
  • With the oval bucket (included with delivery): 5 to 15 liters
  • However, another container up to max. 100 liters can be connected to the reactor.
• Time required for the vinegar fermentation in the reactor: depending on the filling quantity, 4 – 14 days.
• Dimensions: W: 40 cm, D: 30 cm, H: 80 cm

Advantages over the surface process

• Provides much better results from a quality perspective.
• No vinegar eels appear.
• No musty/urine-like odor defects.
• Mother of vinegar is no longer formed.
• The daily alcohol decrease rates and acidity increase rates are about ten times greater.
• Fermentation often begins within 48 hours.
• Alcohol loss due to evaporation is negligibly low.
• Less space is needed because the fill level in the container is no longer relevant.
• Higher quantities can also be produced without enlarging the reactor. For example, the reactor can also be operated with a 100-liter barrel.
• The progress of the fermentation can be easily checked by the reactor temperature.
• The entire apparatus does not need to be opened to add or remove the fermentation medium.
• The entire fermentation medium can be replaced without interrupting the reactor’s operation.
• Operating times of multiple months or longer are possible.
• Depending on the type of filling material used, the vinegar can obtain a particular flavor. Naturally flavorless filling material can also be used.
• Herbs, spices, and fruit can also be added without first undergoing alcoholic fermentation; the vinegar flavor is markedly fuller and smoother than in infused vinegar.
• The acetic acid content can be raised above 10%.
• Filling material can be frozen and used as a fermentation starter for future use.
• The finished vinegar is generally clear and free of the cloudiness that can appear when using surface processes.
• Considerably less sensitive to the alcohol content reaching zero. Surface methods allow no leeway here. As soon as 0.0% ABV is reached, fermentation ceases and cannot be restarted by just adding alcohol without a fermentation starter, etc.
• Producing high-quality “exotic” vinegar varieties is possible. This cannot be satisfactorily accomplished with submerged processes, and cannot be accomplished at all with surface processes.
• In contrast to submerged processes, foaming media such as beer can also be fermented into vinegar.
• Reactor processes therefore also provide an alternative to professional large-scale vinegar producers, which usually work using the submerged process.

The most accurate of the simple determination methods for determining the acetic acid content during fermentation or in the finished vinegar is acid-base titration with a sodium hydroxide solution using phenolphthalein as an indicator. In addition, the vinegar neutralized with sodium hydroxide is also needed for determining the alcohol content; see Schmickl alcohol analysis set. The accuracy of the determination is ± 0.1% acid.

Use our online calculator to analyze the measurement results.

Delivery contents:

• • 1 burette (Duran® glass with glass tap on the side and Shellbach stripes (reading aid), class AS, 50:0.1 ± 0.05 ml, scale length approximately 500 mm, certificate of conformity)
  • 1 volumetric pipette (class B, 10 ± 0.03 ml, with ring mark, for full discharge EX adjusted, length ca. 440 mm)
  • 1 flat-bottom flask (500 ml)
  • 1 tripod mount
  • 1 tripod rod

Parcel si

• 1 burette holder for 2 burettes
• 1 wash-bottle (500 ml)
• 1 Pasteur pipette, plastic (3 ml)
• 1 plastic funnel
• Sodium hydroxide standard solution 1 mol/l (1N) ± 0.2% (1 liter)
• Phenolphthalein solution 1% (100 ml)
• Silicon paste Baysilone®, low viscosity (35 g)
• 1 pair of safety glasses
• Detailed instruction manual

Schmickl alcohol analysis kit

• For vinegar, mash, liqueur, beer, wine etc., the exact alcohol content can only be determined with the alcohol analysis kit. The simple measuring devices for determining the alcohol content in aqueous solutions, such as hydrometers, refractometers or vinometers, give incorrect results for vinegar, mash, liqueur, beer, wine etc., because the extract content or sugar content, and in vinegar also the acetic acid, interfere. The differences are often a multiple (!) of the actual measured value. Therefore the sample must be distilled before determining the alcohol content, and with vinegar it must first of all be neutralized by means of titration. At the same time, the sample quantity should be as small as possible, because otherwise small yeast starters will be completely consumed simply for the analysis. Unfortunately, the respective standard distillation equipment which is usually used for determining the alcohol content requires a sample size of at least 500 ml. For the distillation apparatus presented here on a semi-micro scale, the sample size is only 0.5 ml, which is one thousandth of the other common devices. In addition, this process has the advantage over other methods that no reference solutions are required for the analysis. This is the liquid to be analyzed with all the contents, i.e. the complete matrix, but without alcohol or alternatively with an alcohol content that is accurately known. However, for products that come from fermentation no reference solution can be made by mixing the respective ingredients, because the fermentation seriously changes not only the alcohol content or acetic acid content, but also the concentration of the other ingredients such as sugar, so these are therefore not known.
• The entire process of determining the alcohol content consists of three stages for vinegar and two stages for the other alcoholic solutions.
  1. Determining the acid content: Titrate 10 ml of the liquid to be analyzed (vinegar) with sodium hydroxide solution and phenolphthalein. To do this, you will need the Acetic acid analysis kit (not included in the scope of delivery). For alcoholic solutions without vinegar, this step is not needed.
  2. Distillation: Distil 0.5 ml of the solution that has been neutralized by titration or the alcoholic, acid-free solution (mash, liqueur, etc.).
  3. Determining the alcohol content: Measure the alcohol content of the distillate with the refractometer.
     

• The accuracy of the content determined is ± 0.1% ABV.
• The time required for determination without titration is approximately 8 – 10 min. and with titration approximately 15 min..
• You can Calculation of the alcohol content from the measurement results your measurement results directly on our website.
• Scope of delivery
• Tripod made of Plexiglas
• 1 aluminum bracket, large
• 1 aluminum bracket, small
• 3 screws with wingnuts
• 1 tea candle
• 4 test tubes
• Boiling chips, type B for analytical purposes (80 g)
• Anti-foam (50 ml)
• 1 silicon hose with reinforcement piece
• 4 Pasteur pipettes, glass
• 6 syringes with hollow needles
• 1 sealing cord
• 1 wash-bottle
• 1 handheld refractometer with automatic temperature correction (ATC) 0 – 80% ABV for ethanol including accessories (storage box, screwdriver, plastic pipette, small bottles with distilled water (5 ml), cleaning cloth, detailed instruction manual).
• 1 test tube brush
• 1 small brown glass bottle with screw top (10 ml)
• 1 Pasteur pipette, plastic
• Detailed instruction manual

Information on refractometer

For a refractometer, the measured variable is the refractive index. This is the angle of the light refraction on the surface of liquids. This deflection angle is dependent among other things on the content of the substance to be measured. As with the hydrometer, there are different types for different substances. The best-known refractometer is used for determining the sugar content, e.g. in grapes. However, since alcohol also influences the refractive index, refractometers are also available for alcohol measurement. Because both substances – alcohol and sugar – influence the refractive index, they can also only be measured separately from each other. Hence, a mixture of water, alcohol, dissolved sugar and possibly acetic acid creates serious measurement errors with both types The alcohol content can therefore only be determined meaningfully with pure distillates!
PLEASE NOTE: With many sugar refractometers, there is often a second scale showing % ABV as a unit. They are nevertheless NOT alcohol measurement devices! The second scale only indicates how high the alcohol content will be after fermentation of an appropriate sugar solution. There is no scale for sugar on real alcohol refractometers.

This measuring kit contains the vinegar spindle, vinometer and the 250 ml graduated cylinder. The descriptions can be found under the individual products.

The measuring set contains the hydrometer (alcohol meter), vinometer and the 100 ml graduated cylinder. The descriptions can be found under the individual products.

Measurement range: 0 – 75% acetic acid. As with the hydrometer for alcohol, here too the extract content (the more extract, the fuller the taste of the vinegar) and possibly also the residual alcohol content interfere with the measurement. Nevertheless, the way the vinegar spindle can be used to exactly measure the acetic acid content of fermentation vinegar is described at Acid/alcohol determination with the vinegar spindle.

After distillation, it is necessary to measure the alcohol content of the derived alcohol in order to dilute it to drinking strength. The hydrometer is used for measuring this. The display is highly temperature-dependent; therefore the device is equipped with a thermometer and correction scale. The measurement range of the hydrometer is 0 to 100% ABV. The total length is 30.5 cm. The 100 ml graduated cylinder is recommended for optimum measurement, so that the alcohol spindle can still float freely even if there are small amounts of alcohol (at least approximately 80 ml).

Notes

• A hydrometer measures the density of a liquid. The density of the liquid is influenced not just by alcohol, but also by dissolved solids such as sugar, extract, original gravity etc.. Therefore alcohol can only be measured exactly in pure distillates, because these are free of dissolved solids. Hence the hydrometer always shows the wrong alcohol content for wine, beer, mash and liqueur. The alcohol analysis set is suitable for that purpose.
• On the alcoholometer, the spacing of the scale divisions becomes bigger with increasing alcohol content, which means the measurement becomes more and more accurate as the alcohol content increases. On a refractometer for alcohol precisely the opposite is the case, which means the strength of schnapps or higher can only be measured with sufficient accuracy with an alcoholometer.

A hydrometer is very inaccurate for alcohol concentrations that are less than 20% ABV. A vinometer is better suited to this range. While the vinometer does not show the right alcohol content precisely like a hydrometer, unlike a hydrometer it can also be used for liquids with extract and sugar content (wine, mashes, most, beer, starch). Measurements are also possible during fermentation. In addition, the measuring process is very simple and only takes a few seconds. Approximately 1-3 ml of the liquid to be measured is required for a measurement.

The glass cylinder can be used on the one hand as a tall thin container for measuring alcohol content with the hydrometer. However, the 1 ml graduation means that quantities of liquids can be determined as well, for example for dilution. The large, hexagonal glass base ensures good stability.

The glass graduated cylinder can be used on the one hand as a tall thin container for a hydrometer or spindle. However, the 2 ml graduation means that small quantities of liquids can be measured as well, for example for dilution. The large, hexagonal glass base ensures good stability.

The 0.2 ml graduation means that small quantities of liquids can be determined accurately. Suitable in particular for mixing perfumes, soaps, etc.

The pipette is ideal to take samples of liquids for analyses, e.g. from the vinegar generator.

The pipette is ideal to take samples of liquids for analyses, e.g. from the vinegar reactor.

The glass beaker is temperature resistant, which means you can put it on the stove top and boil liquids in it. The scale on it means it is also suitable for measuring liquids.

The glass beaker is temperature resistant, which means you can put it on the stove top and boil liquids in it. The scale on it means it is also suitable for measuring liquids.

The glass beaker is temperature resistant, which means you can put it on the stove top and boil liquids in it. The scale on it means it is also suitable for measuring liquids.

Essential oils can be stored protected from light in both the brown glass and blue glass bottles. For the brown glass bottles, the sealing cap is black; the blue glass bottles have a golden sealing cap. All the bottles except for the 1 ml bottle come with a dropper.

Essential oils can be stored protected from light in both the brown glass and blue glass bottles. For the brown glass bottles, the sealing cap is black; the blue glass bottles have a golden sealing cap. All the bottles except for the 1 ml bottle come with a dropper.

Essential oils can be stored protected from light in both the brown glass and blue glass bottles. For the brown glass bottles, the sealing cap is black; the blue glass bottles have a golden sealing cap. All the bottles except for the 1 ml bottle come with a dropper.

Essential oils can be stored protected from light in both the brown glass and blue glass bottles. For the brown glass bottles, the sealing cap is black; the blue glass bottles have a golden sealing cap. All the bottles except for the 1 ml bottle come with a dropper.

Essential oils can be stored protected from light in both the brown glass and blue glass bottles. For the brown glass bottles, the sealing cap is black; the blue glass bottles have a golden sealing cap. All the bottles except for the 1 ml bottle come with a dropper.

Essential oils can be stored protected from light in both the brown glass and blue glass bottles. For the brown glass bottles, the sealing cap is black; the blue glass bottles have a golden sealing cap. All the bottles except for the 1 ml bottle come with a dropper.

This collecting bottle fits exactly under the LEONARDO® and Deluxe stills. Due to the narrow neck, the essential oil can be drawn off very easily after distillation. If you are distilling oils that are heavier than water, such as cinnamon or cloves, then the oil collects on the bottom of the bottle. Due to the curvature there, this oil can also be drawn off with the extractor for heavy oils. Bottle including sealing cap.

The glass Pasteur pipette can be used to draw off essential oils that are found on top of the hydrosol accurately to the precise drop.

The plastic pipette with a drawing volume of 3 ml is suitable for mixing perfumes. Pure essential oils are not used for perfumes, but rather alcoholic mixtures with an oil content of 20%.

Some essential oils are heavier than water and are therefore found on the bottom of the bottle, such as cinnamon, cloves, alant root, and balsam poplar, for example. With this device, these oils can also be removed from the hydrosol. It consists of a glass Pasteur pipette, a silicon tube and a 2, 5 or 10 ml syringe.

This atomizer is characterized by a very small pump volume, so that it can actually also be used for perfumes. As described in the book, real perfume should only be applied very sparingly. One to two drops are sufficient to diffuse an intensive scent. Unfortunately, “perfume” atomizers are usually offered with much too large a pump volume, and are actually only suitable for highly diluted scents such as Eau de Cologne.

The soap flakes are perfume-free and suitable for making your own scented soap with essential oils or hydrosols.

Can be used not only for applying deodorant, but is also ideal for example for perfume or perfume oil. Two sizes: 10 ml or 50 ml

Can be used not only for applying deodorant, but is also ideal for example for perfume or perfume oil. Two sizes: 10 ml or 50 ml

For cleaning the distillate drain tube of the LEONARDO® still. Pig bristles, total length: 50 cm, brush length: 10 cm, diameter: 18 mm

For acidification, infusion of a mother of vinegar and so on. Using pure glacial acetic acid prevents any foreign odors or flavors getting into your vinegar.

Turbo yeast is especially suited to making high-grade mashes. By adding sugar and this Swedish special yeast, you can reach an alcohol content of 20% ABV in the mash. The alcohol content of conventional mashes, in contrast, is only 2 to 8% ABV, depending on the type of fruit. Unlike conventional mashes, a high-grade mash does not have to be distilled twice, among other reasons because there is a higher yield AND more flavor in the distillate. More in-depth information on this can be found in our book The Artisan’s Guide to Crafting Distilled Spirits.

With the correct use of turbo yeast, the mash is demonstrably free of heads. In addition, due to the high alcohol content, annoying faulty fermentations and yeast film are effectively prevented. In contrast to turbo yeasts from other manufacturers, there is NO moldy or musty off-odor or taste with this pure culture yeast.

One small bag of turbo yeast (115 g) is enough for 100 liters of fruit mash or 25 liters of pure sugar water, if you want to make unflavored alcohol that can then be used for making spirits or liqueurs, or alternatively for infusions. For mashing fruit, you need pectinate and Biogen M as well as the turbo yeast.

The yeast comes with a short guide in German for both variants (fruit mashes or alternatively sugar water).

Combination yeast and enzyme preparations for distilling fruit; one pack is enough for 200 liters of mash. The fermentation mix is a combination of distiller’s yeast and pectinase specially matched to the particular type of fruit for reliable and quick liquefaction of the mashes. The pure yeast selected for use when distilling fruit guarantees quick and complete fermentation without faulty fermentation. The special fermentation mix also guarantees reliable liquefaction of roots, tubers and difficult fruit such as rowan berries, sloes, quinces and rose hips.

For mashing you also need Biogen-M the liquefier is already included in the fermentation mix. The fermentation mix can create a maximum of approximately 12% ABV in the mash. The alcohol content of fruit mashes is between approximately 2 and 8% ABV depending on the variety of fruit.

Combination yeast and enzyme preparations for distilling fruit; one pack is enough for 200 liters of mash. The fermentation mix is a combination of distiller’s yeast and pectinase specially matched to the particular type of fruit for reliable and quick liquefaction of the mashes. The pure yeast selected for use when distilling fruit guarantees quick and complete fermentation without faulty fermentation. The special fermentation mix also guarantees reliable liquefaction of roots, tubers and difficult fruit such as rowan berries, sloes, quinces and rose hips.

For mashing you also need Biogen-M the liquefier is already included in the fermentation mix. The fermentation mix can create a maximum of approximately 12% ABV in the mash. The alcohol content of fruit mashes is between approximately 2 and 8% ABV depending on the variety of fruit.

Combination yeast and enzyme preparations for distilling fruit; one pack is enough for 200 liters of mash. The fermentation mix is a combination of distiller’s yeast and pectinase specially matched to the particular type of fruit for reliable and quick liquefaction of the mashes. The pure yeast selected for use when distilling fruit guarantees quick and complete fermentation without faulty fermentation. The special fermentation mix also guarantees reliable liquefaction of roots, tubers and difficult fruit such as rowan berries, sloes, quinces and rose hips.

For mashing you also need Biogen-M the liquefier is already included in the fermentation mix. The fermentation mix can create a maximum of approximately 12% ABV in the mash. The alcohol content of fruit mashes is between approximately 2 and 8% ABV depending on the variety of fruit.

Special enzyme preparation specifically adapted to the requirements of pomaceous fruit and topinambur mashes, with a new formulation and high cellulase activity. The special pectinase ensures reliable liquefaction of the mash, makes fermentation easier and ensures complete fermentation of the mash for a maximum alcohol yield. The optimal pulping releases valuable constituents of the fruit for brandies with strong aromas. Stone fruit and soft fruit: 5 – 10 ml per 100 l, pomaceous fruit:10 – 15 ml per 100 l, topinambur: 20 – 50 ml per 100 l.

Compared to similar products from other manufacturers, our special pectinase is characterized by an unusually high level of liquefaction.

When Biogen M fruit acid concentrate is added, the mash adjusts to the right pH value if the acid already present in the fruit is insufficient to prevent faulty fermentation and mycoderma. Adding it once at the beginning of fermentation is enough. The pH value will then remain constant during the entire duration of the fermentation. Dosage: 200 to 400 ml per 100 litres of mash.

The pH value is the measurement for the acid content. The growth of the yeast is very pH-dependent, so the pH value in the mash must never be too high or low. This would destroy the desired yeasts or promote the growth of unwanted microorganisms (faulty fermentation). Spoiled heads result among other things from faulty fermentation and a yeast film. The pH value can be measured using the indicator strips, which are specifically suited to the range that is important in alcoholic fermentation and show this very accurately.

Despite the broad measurement range of pH 2 to 9, differences of 0.5 can easily be read because the indicator strips have three different ranges with colors that change depending on the pH value. Thus is unlike most other pH indicator strips, which only have a single indicator range where the color changes depending on the pH value. Such strips either have a very broad measurement range and therefor show the pH value too inaccurately (the color is always the same for 2, 3 or 4), or the display is in fact accurate enough, but the measurement range is too small for most mashes.

Unwanted flavor and aroma in schnapps or wine/must can be eliminated by adding activated carbon. After subsequent distillation, the distillate is tasteless and odorless. If the tails are treated this way, the result is tasteless alcohol, which is an excellent base material for infusions or spirits.

The pack contains granulated activated carbon with 10% bentonite. Dosage: 10 to 100 g per 100 liters. Corresponds to EC Regulation 780/2006.

When distilling mashes/wine/beer etc., the material to be distilled can foam heavily when it is boiled and get into the condensing and cooling area of the still. This leads to an incorrect vapor temperature measurement and impurities in the distillate. In the worst case, this can clog the still. By adding a few drops of Antifoam to the liquid, foaming is effectively prevented. Antifoam is needed above all for the distillation of beer, banana mashes or for mashes that will be distilled even though they are still fermenting.

Pieper’s first runnings test is used to determine the content of first runnings components in fruit brandies. The delivery contents include the necessary working materials such as a glass beaker, syringes, color chart, test tube, instructions and reagents for 10 tests.

When three different reagents and the sample (5 ml) are mixed, the mixture will take on a specific color. Based on the supplied color chart, you can easily recognize whether your distillate contains heads. The test can be used to test both undiluted fractions when distilling and ready-to-drink schnapps.

The reagent refill contains the three required chemicals for 10 tests.

Pieper’s first runnings test is used to determine the content of first runnings components in fruit brandies. The delivery contents include the necessary working materials such as a glass beaker, syringes, color chart, test tube, instructions and reagents for 10 tests.

When three different reagents and the sample (5 ml) are mixed, the mixture will take on a specific color. Based on the supplied color chart, you can easily recognize whether your distillate contains heads. The test can be used to test both undiluted fractions when distilling and ready-to-drink schnapps.

The reagent refill contains the three required chemicals for 10 tests.

With this folded filter for wines and spirits, even very fine cloudiness can be removed. A short guide on how to reliably and permanently remove cloudiness in distillates is included. The filter can be reused several times for pure distillates. One package contains 5 filters.

If you seal a mash barrel with a fermentation lock, the carbon dioxide that is generated during fermentation can escape from the barrel in a pressureless way, but unwanted microorganisms and vinegar flies (fruit flies) are unable to get into the barrel.

The stopper that goes with the fermentation lock is food safe and resistant to alcohol as well as the other constituents of the mash. The outside is very conical, with the outside diameter ranging from 3.5 to 5.9 cm. Hence, a matching hole can always be drilled in the lid of the fermentation vessel using conventional compass saws or core drills (available in DIY stores as a set with different diameters).

If you seal a mash barrel with a fermentation lock, the carbon dioxide that is generated during fermentation can escape from the barrel in a pressureless way, but unwanted microorganisms and vinegar flies (fruit flies) are unable to get into the barrel.

The stopper that goes with the fermentation lock is food safe and resistant to alcohol as well as the other constituents of the mash. The outside is very conical, with the outside diameter ranging from 3.5 to 5.9 cm. Hence, a matching hole can always be drilled in the lid of the fermentation vessel using conventional compass saws or core drills (available in DIY stores as a set with different diameters).

If you would like to know how to make moonshine yourself in the best quality, you can learn the art of distilling hands-on with the help of our book The Artisan’s Guide to Crafting Distilled Spirits:

• Making a mash – the foundation of homemade moonshine
• Distillation
• Distilling spirits at home – the copper still
• Dilution of schnapps (alcohol dilution calculator)
• Numerous moonshine recipes for mash, spirits and infusions

Making a mash

To obtain a good distillate, you must first of all make the perfect mash. The quality of the mash is decisive for homemade schnapps. Using rotten and dirty fruit can never lead to high-quality schnapps. In the book, you will find precise guides and recipes to make these mashes easily yourself, and you will find out everything about possible problems during fermentation and what measures can then be taken.

Distillation

The book contains a detailed description of how to separate the heads, hearts and tails. When is it necessary to double-distil the mash, and under what conditions is single distillation adequate for homemade schnapps? You will find out exactly how you can distil a good brandy at home yourself.

Making schnapps yourself – the homemade still

How does the optimum still have to be setup correctly from a process technology perspective? What materials can I use? How do I construct or alternatively recognize a functional still? Regardless of whether you build the still yourself or buy it, here you can acquire the necessary know-how to end up with the perfect moonshine still for your homemade schnapps.

Dilution of schnapps

Detailed description of the dilution process including calculation for making the perfect schnapps yourself. Furthermore, you will find tips on the storage and artificial aging of your homemade schnapps.

Recipes

Numerous moonshine mash recipes and distilling recipes for homemade schnapps with precise information for mashes, infusions and spirits. Discover how you can make the greatest variety of mashes and distillates at home yourself.

Table of contents
A book overview on YouTube

How to make essential oils? If you would like to make your own essential oils and hydrosols in the best quality, you can learn the art of distilling hands-on with the help of our book The Essential Oil Maker’s Handbook:

• Harvesting and preparing the plants – the foundation for homemade oils and hydrosols
• Distillation – a detailed guide
• Making essential oils and hydrosols yourself – the still
• Separating the essential oils
• Numerous essential oil recipes for distilling essential oils and hydrosols, as well as for using them.

Harvesting and Preparing the Plants

To obtain essential oils and full-bodied hydrosols, you must first of all harvest the plants at the optimum time (time of day) and prepare them for distillation. The quality of the drugs, the harvesting time of the plants and the preparation before distillation are the foundation for successful oil distillation. If you use improperly harvested plants and incorrectly crushed materials, you can never expect a high oil yield and intensive hydrosol. You will find exact guides and recipes for distillation in the book (videos and pictures in the Essential Oil Online Course).

Distillation

The book also contains a detailed description of distilling: How much water should I put in the still? How many drugs can I put in the still in proportion to the water? What is the optimum distillation speed? What collecting vessel should I use? Naturally, you can also find more answers on this in our Making Essential Oils Courses.

Make Essential Oil at Home – the Essential Oil Still

How should the optimum distillation equipment be set up correctly from a process technology perspective? What is the LEONARDO® still? What materials can I use? How to make essential oil stills or recognize a functional still? Regardless of whether you would like to build the still yourself or buy it, here you can acquire the necessary know-how to end up with the perfect steam still for making your own essential oils.

Separating the Essential Oils

Detailed description of separating the oil: When can I separate the essential oils from the hydrosol? What equipment do I need for this? Where and for how long can I store oils and hydrosols?

Recipes

Numerous recipes – how to make essential oils at home for homemade oils and hydrosols as well as for creams, soaps, perfumes, deodorants, etc. Discover how you can make the greatest variety of products at home yourself.

Table of contents
A book overview on YouTube

If you would like to make vinegar yourself in the best quality, you can learn the art of vinegar making with the help of our book The Artisanal Vinegar Maker’s Handbook:

• Making a mash – the foundation of homemade vinegar
• Vinegar fermentation (see also How to make vinegar – the online course and Learn making vinegar)
• Vinegar making equipment and measuring devices for making vinegar
• Additional flavors and aromas using the generator process
• Analyses for making vinegar at home
• Numerous vinegar making recipes for fermented vinegars and infused vinegars

Making a mash

How to make vinegar and obtain good quality? First you must make the perfect mash. The quality of the mash is the foundation for making vinegar. Using rotten and dirty fruit can never lead to high-quality vinegar. You will find precise guides and recipes to make mashes easily yourself, and you will find out everything about possible problems (infections, overoxidation, yeast film, etc.) during fermentation and the measures to counteract these.

Vinegar fermentation

You will find a detailed description for starting vinegar fermentation. How can you make a mother of vinegar yourself, or store an active mother? How do I start vinegar fermentation? What problems can arise, and how can I remedy them? Vinegar calculations of the required quantities of acid, alcohol, water and fermentation starter.

The vinegar equipment for making vinegar

Classic surface process and vinegar fermentation using the generator process. How does the optimum vinegar generator have to be setup correctly from a process technology perspective? What materials can I use? How do I construct or alternatively recognize functional equipment? Regardless of whether you would like to build the equipment yourself or buy it, here you can acquire the necessary know-how to end up with the perfect vinegar making equipment for your homemade vinegar.

Additional flavors and aromas from the packing material technique

Detailed description of the fermentation process to refine the vinegar during the fermentation process using additional fruit, herbs, etc. (raspberries, coffee, nuts, raisins, orange peel,…) or unfermented products such as asparagus, tomatoes etc..

Analysis for acetic acid and alcohol content

Learn the necessary analysis methods and vinegar calculations so you can analyze the alcohol and acetic acid content yourself at any time.

Recipes

What is vinegar made of? Numerous recipes for homemade vinegar with precise information for fermented vinegars and infused vinegars. Discover how you can make the greatest variety of vinegars at home yourself.

Table of Contents
A book overview on YouTube

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